From Bali to Michelin Star: Looking at a Decade of Culinary Art Evolution at BCPS

JAKARTA - The world's culinary industry is increasingly eyeing Indonesian talents. Entering its tenth year, the Bali Culinary Pastry School (BCPS) not only celebrates its birthday, but also confirms its role in changing the career map of the country's future chefs from just cooks to global culinary artists.

The celebration entitled "A Decade of Culinary Education, Opportunity and Stewardship" marks the success of the school based in BITDeC, Tabanan, in producing more than 1,000 graduates who are now spread across the world.

Elevating the Dignity of Chocolate and Pastry

Welcoming the second decade, BCPS made a breakthrough by launching the Bali Chocolatier Pâtissier Professional School. This program is not just a regular cake making class, but an in-depth exploration of the character of chocolate. Here, students are invited to understand the narrative behind each cocoa bean - from its origin to the processing techniques that maintain the authenticity of the taste.

"We want future chefs to see chocolate beyond its function as a food ingredient. There is sustainability and craftmanship value in it," said Made Ariani Siswanto, Founder of BCPS.

What makes this school different is the adoption of a very technical curriculum. With the direct guidance of M.O.F. (Meilleur Ouvrier de France) Christophe Quantin, students are trained to master the blend between savoir-faire (technical ability) and savoir-être (professional ethics).

This strict standard has yielded tangible results. In 2025, one of BCPS alumni, Yovita Ariandini, made history as the first Indonesian woman to break into the legendary Paul Bocuse kitchen in France as a permanent staff after her internship ended. This proves that the tongue and hands of Indonesian talent are able to adapt in Michelin-starred restaurants at the level of La Maison Paul Bocuse to Don Alfonso.

The culinary trail of BCPS is also strengthened through partnerships with exclusive networks such as Relais & Châteaux. Since 2023, dozens of students have been sent to the culinary heart of the world - France, Italy, to Hong Kong - to experience the pressure and precision in high-end kitchens.

"Our responsibility is to form disciplined professionals who are ready to meet international industry standards," said Priska Cinthia Sondakh, Deputy School Director of BCPS. The use of English as a daily introduction on the Tabanan campus is a crucial bridge for students before they plunge into global competition.

With the presence of the new chocolate and pastry specialization program, Bali is now not only known as a tourist destination, but also as an incubation center for chefs who are ready to bring the taste of the archipelago to compete with world techniques.